Keto Thai Curry Chicken Soup Recipe
This flavorful Keto Thai Curry Chicken Soup is packed with tender chicken, vibrant veggies, and a rich coconut curry broth infused with lemongrass and lime. Perfect for warming up on a chilly day, this low-carb dish is both comforting and nourishing.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Tongs
- Measuring spoons
- Measuring cups
- Ladle
- Small bowl for seasoning
- Soup bowls for serving
Ingredients
Soup Base
- 2 tbsp coconut oil
- 1 medium onion sliced
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 2 tbsp red Thai curry paste
- 4 cups chicken broth
- 1 can 14 oz full-fat coconut milk
- 2 cups cooked shredded chicken
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Salt and pepper to taste
Low-Carb Add-Ins
- 1 cup sliced mushrooms
- 1 cup spinach or bok choy
- ½ red bell pepper thinly sliced
- Fresh cilantro for garnish
Instructions
- Sauté the onion, garlic, and ginger until they soften and smell warm.
- Stir in the curry paste and let it cook for a minute to deepen the flavor.
- Add the chicken broth and stir until the curry paste dissolves.
- The shredded chicken goes in next to warm through.
- Add mushrooms and peppers and let them soften gently.
- Lower the heat and stir in the coconut milk so the soup turns creamy.
- Add fish sauce, salt, pepper, and lime juice for balance.
- Let the soup sit on low heat for a minute so everything blends smoothly.
- I ladle the soup into bowls and top it with cilantro or a squeeze of fresh lime.
